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Sunday, 22 March 2015

How to make Kachori with aloo sabji

Recipe of Khasta Kachori with Potato vegetableKhasta Kachori with aloo ki sabji is one of the famous north Indian street food. Kachori is fried lentil stuffed pastry which is served with a vegetarian, slow cooked, spicy and flavorful potato curry. A perfect kachori is crispy and flaky. It is a popular Indian savory snack which is served for breakfast. It is filling and easy to make. It is an Indian classic dish and a popular tea time snack.

You will love every bite of these khasta kachoris. You can give lot of variations to these kachoris by preparing different stuffings like onion, peas, mix vegetables etc. You can serve it with mint and tamarind chutney. You can also serve these kachoris as a stand alone dish with tomato sauce.This popular north Indian breakfast is divine.

Recipe Type : Breakfast, snackCuisine : North Indian

Preparation Time

Cooking time

Total Time

Yield

20 minutes

30 minutes

50 minutes

Serves 4

Ingredients for kachori :

2 cup wheat flour (Maida)

Refine oil / Olive oil

1 cup Duhli urad dal (white lentil)

2 teaspoon jeera (cumin seeds)

1 teaspoon ajwain (Carom seeds)

Pinch of hing (Asafoetida)

Salt according to taste

2 teaspoon garam masala

2 teaspoon chaat masala

Ingredients for potato curry :

6 boiled potatoes

2 teaspoon jeera

2 chopped green chillies

2 teaspoon chaat masala

2 teaspoon garam masala

1 tablespoon refine oil / olive oil

1 teaspoon dry mango powder (Amchur)

1 teaspoon hing

1 teaspoon turmeric powder

Coriander leaves for garnishing

Preparation for Potato Vegetable :

Mash boil potatoes in a bowl

Take a pan, add jeera, cumin seeds, asa

Wait for it to splutter

Add mashed potato in it

Add garam masala, chaat masala, salt, dry mango powder

Add 3 cups of water and stir it

Bring it to boil and cook on low flame for 10 minutes

Garnish with coriander and serve hot with hot Kachori

Preparation for Kachori :

For Dough

In a bowl, add wheat flour(maida), pinch of salt and few drops of oil

Add water little by little and knead the flour to stiff dough

Cover it and keep it aside for 10 minutes

Divide the dough in 8 different portions

Keep it aside

For Stuffing

Soak dal for 4 to 5 hours in water

Drain water from the dal and crush it in a grinder for a 2 second, don't form a paste. It should be thick enough.